Quick Dutch Oven Bread Recipe
I love love love the smell of homemade Dutch oven bread here at OvenSpot!!!
I am here to tell you you have not smelt baking bread until you have smelt a cast-iron Dutch oven baking it.
The video below shows you just how easy it is to make your own homemade bread in a cast-iron Dutch oven.
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Below is a quick and easy Dutch oven bread recipe which only has four ingredients! It includes an instructional video showing you how to prepare and cook this bread.
Quick Dutch Oven Bread Recipe
Ingredients
- 4 cups all-purpose flour
- 1 to 1 ½ teaspoons salt (kosher)
- 1 envelope of active dry yeast
- 2 cups warm water (temperature 90˚-110˚F or 30˚-40˚C)
Preparation
Blend the yeast into the water and leave for 5 minutes. This will bring about a light froth on the water.
The foam indicates that the yeast has been activated. In a huge bowl, blend the flour and salt by hand, and afterward, make a well in the center. Empty the water yeast blend into the center.
Wet your hands before touching the mix to keep the blend from adhering to your fingers. At that point blend the mixture by hand. It should pull away from the sides of the bowl, on the off chance that it doesn’t, sprinkle in limited quantities of flour until it does.
When the mixture is bound, spread the batter and leave it for 1 ½ to 2 hours until it is double its original size.
When it has risen, check the mixture and jab a couple of openings in the dough. It ought to collapse now. You at that point need to overlay the batter once more, working from the outside into the middle.
When you are done, recover and leave for another 1 ½ to 2 hours.
When it has doubled. Gently flour a surface and place the dough on top and begin to work the batter onto a ball by rolling and folding it a few times.
To finish the ball, catch the sides underneath so it is smooth at the top.
Put the dough in a dry bowl that has been covered with olive oil and flour. Cover and leave the dough for one more hour to rise.
In the interim, you will need to preheat the conventional oven to 450˚F/230˚C and put the Dutch oven (seasoned not enamel) inside for 45 minutes.
Remove the Dutch after 1 hour and remember to use oven mitts. Then put an uncooked loaf inside it. In the event that it is a solid metal Dutch oven that isn’t enameled, put some parchment paper on the bottom of the Dutch oven before.
Replace the lid and cook for 45 minutes altogether at 450˚F/230˚C. 15 minutes before the final cook time, take the lid off the Dutch oven. This will bring allow the crust of the loaf to brown and crisp up.
When the cooking time is finished remove it from the Dutch oven then let the bread sit for 20 minutes before you cut it.
If you cut the bread before it cools enough it will be doughy on the inside.
You will be rewarded with patience.
Related read How to Create the Perfect Raisin Bread in a Dutch Oven
Watch the video below for easy preparation and instructions.
Related read check out the best Dutch ovens for baking bread
Quick Dutch Oven Bread
Quick Dutch Oven Bread - 4 ingredients - patience
Ingredients
- 4 cups all-purpose flour
- 1 to 1 ½ teaspoons salt (kosher)
- 1 envelope active dry yeast
- 2 cups warm water (temperature 90˚-110˚F or 30˚-40˚C)
Instructions
Blend the yeast into the water and leave for 5 minutes. This will bring about a light froth on the water.
The foam indicates that the yeast has been activated. In a huge bowl, blend the flour and salt by hand and afterward make a well in the center. Empty the water yeast blend into the center.
Wet your hands before touching the mix to keep the blend from adhering to your fingers. At that point blend the mixture by hand. It should pull away from the sides of the bowl, on the off chance that it doesn’t, sprinkle in limited quantities of flour until it does.
When the mixture is bound, spread the batter and leave it for 1 ½ to 2 hours until it is double its original size.
When it has risen, check the mixture and jab a couple of openings in the dough. It ought to collapse now. You at that point need to overlay the batter once more, working from the outside into the middle.
When you are done, recover and leave for another 1 ½ to 2 hours.
When it has doubled. Gently flour a surface and place the dough ontop and begin to work the batter onto a ball by rolling and folding it a few times.
To finish the ball, catch the sides underneath so it is smooth at the top.
Put the dough in a dry bowl that has been covered with olive oil and flour. Cover and leave the dough for one more hour to rise.
In the interim, you will need to preheat the conventional oven to 450˚F/230˚C and put the Dutch oven (seasoned not enamel) inside for 45 minutes.
Remove the Dutch after 1 hour and remember to use oven mitts. Then put uncooked loaf inside it. In the event that it is a solid metal Dutch oven that isn’t enameled, put some parchment paper on the bottom of the Dutch oven before.
Replace the lid and cook for 45 minutes altogether at 450˚F/230˚C. 15 minutes before the final cook time, take the lid off the Dutch oven. This will bring allow the crust of the loaf to brown and crisp up.
When the cooking time is finished remove from the Dutch oven then let the bread sit for 20 minutes before you cut it.
If you cut the bread before it cools enough it will be doughy on the inside.
Notes
You will be rewarded with patience.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSugar: 0g
Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.
Best Dutch Oven for Baking Bread
It is, of course, the Le Creuset Signature Enameled Cast-Iron Round French (Dutch) Oven, 5-1/2-Quart, in the beautiful color of Marseille.
You can see it and all its details including at Amazon yourself by clicking on the image above. You can also read my article here that talks all about my favorite Dutch oven.
One-Pot Cooking Rocks
Michelle – Author
Hi, I’m Michelle the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use every day. As well as in-depth information to assist you in using and caring for your cookware and appliances.
Questions? Reach out to Michelle at [email protected]